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Vegetable enchilada casserole in a glass dish.
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Vegetable enchilada casserole

Vegetable enchilada casserole is a delicious vegetarian Mexican-style casserole with layers of vegetables, beans, cheese, enchilada sauce, and tortillas. If you are looking for some easy, comforting meatless dinner recipes to enjoy with friends and family, this veggie casserole recipe is perfect for you.
Course Main Course
Cuisine American, Mexican
Diet Vegetarian
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 8
Calories 290kcal
Author Vandana Chauhan

Equipment

Ingredients

  • 6-8 tortillas
  • 1 cup cooked black beans
  • 1 medium-sized red onion finely chopped
  • 1 cup chopped bell pepper
  • 1.25 cups chopped zucchini
  • 1.25 cups chopped eggplants
  • 1 cup chopped button mushrooms
  • 1 cup cherry tomatoes halved
  • 1 cup frozen corn kernels fresh or canned be used too
  • 1 teaspoon minced garlic
  • ¼ cup roughly chopped cilantro
  • 2 cups any melting cheese of choice
  • 2 cups enchilada sauce
  • 1 tablespoon olive oil
  • 1 teaspoon chili flakes adjust to taste
  • Salt to taste
  • Ground black pepper to taste

Instructions

  • Heat oil in a cooking pot. Add chopped onion, bell pepper, and minced garlic. Saute for 1-2 minutes.
  • Add chopped mushrooms, eggplant, zucchini, and corn kernels. Saute until the vegetables are almost cooked.
  • Add salt, pepper, and red chili flakes. Mix and saute for another 1-2 minutes.
  • Add black beans, mix and cook for 2 minutes. Switch off the stove.
  • Next, add cherry tomatoes and mix.
  • Brush a baking dish (around 9x13 inches) with some olive oil.
  • Spread some enchilada sauce on the baking dish.
  • Cut tortillas into smaller pieces (quarter or half) and place them on top of the sauce in such a way that they cover the entire base.
  • Evenly spread half of the vegetable filling on top of the tortillas.
  • Top it with some shredded cheese.
  • Put another layer of tortillas and vegetables.
  • Spread more sauce on top followed by shredded cheese.
  • Cover the baking dish with aluminum foil.
  • Bake in a preheated oven at 200°C (around 400°F) for 20 minutes.
  • Take out the dish, remove the foil, and bake uncovered for another 10 minutes.
  • Garnish with chopped cilantro and onion. Serve warm.

Video

Notes

  1. You can increase the number of layers of tortillas, vegetables, and cheese if you want.
  2. Feel free to add or skip vegetables to suit your taste buds.
  3. Cut the vegetables into equal size pieces.
  4. You can also add a layer of pico de gallo to this casserole.
  5. For some heat, add jalapeno to the filling.
  6. The sauce and cheese are also salty so add salt to the filling carefully.
  7. Use a slightly deep baking dish to make sure the layers of ingredients stay within the dish and also the melting cheese doesn't stick to the aluminum wrap.
  8. You can use other ingredients like avocado, olives, spring onion, and jalapeno to garnish this vegetable casserole.
  9. Allow the casserole to get slightly cold before cutting it into pieces.
  10. Instead of enchilada sauce, you can also use salsa in this recipe.
  11. More recipe tips are tricks are given within the post above, please follow them to make this recipe.

Nutrition

Calories: 290kcal | Carbohydrates: 30g | Protein: 13g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 28mg | Sodium: 923mg | Potassium: 380mg | Fiber: 6g | Sugar: 9g | Vitamin A: 1518IU | Vitamin C: 35mg | Calcium: 252mg | Iron: 2mg